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Thai-Style Sweet Chili Chicken

Thai-Style Sweet Chili Chicken

with Cilantro-Lime Rice

Custom recipe
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Chicken pieces are coated in a tangy sweet chili sauce, then coupled with zucchini and burst tomatoes. The cilantro-lime rice infuses every bite with brightness!

Tags:SpicyQuick
Allergens:Sulphites/SulfiteSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

200 g

Zucchini

4 tbsp

Sweet Chili Sauce

¾ cup

Basmati Rice

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Chili Garlic Sauce

7 g

Cilantro

56 g

Carrot, julienned

1 unit

Lime

56 g

Onion, chopped

Not included in your delivery

2.5 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate94 g
Sugar22 g
Dietary Fiber4 g
Protein36 g
Cholesterol130 mg
Sodium1680 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, zest lime. Juice half the lime, then cut remaining lime into wedges. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.Roughly chop cilantro. Pat chicken dry with paper towels. Cut into 1-inch pieces. Add chicken and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-8 min. ** Meanwhile, stir together sweet chili sauce, soy sauce, lime juice, remaining cornstarch, 3 tbsp water (dbl for 4 ppl) and chili garlic sauce in another medium bowl. (NOTE: Reference heat guide for chili garlic sauce.) When chicken is cooked through, transfer to the bowl with sauce.

4

Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then onions and zucchini. Cook, stirring often, until veggies soften slightly, 2-3 min. Add carrots. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.

5

Add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

6

Add lime zest and half the cilantro to the pot with rice. Season with salt, to taste, then fluff with a fork to combine. Divide rice between plates. Top with chicken and veggies. Spoon any remaining sauce in the pan over top. Sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.